If you’re looking for a wholesome dinner that feels like a hug in a casserole dish, this Ground Turkey Zucchini Casserole is exactly what you need. It’s hearty enough to satisfy the family, but light enough to keep you feeling good afterward. And let me just say — if you’ve got picky eaters (I’ve got three of those at home), the cheesy, bubbly top layer usually seals the deal.
This is one of those recipes that reminds me why I started cooking more intentionally years ago. Back then, I was desperate for meals that felt comforting but didn’t weigh us down. This casserole became a weeknight hero — packed with lean protein, fresh veggies, and a good dose of melty cheese.
Table of Contents
Why You’ll Love This Ground Turkey Zucchini Casserole
- Healthy comfort food: all the cozy feels without the heavy carbs.
- Family-friendly: even my kids (who treat zucchini like it’s broccoli in disguise) ask for seconds.
- Easy prep: just 20 minutes of hands-on time before the oven does the rest.
- Make-ahead friendly: perfect if you like to meal-prep for the week.
What Does Ground Turkey Zucchini Casserole Taste Like?
Imagine a lasagna’s lighter cousin who went to yoga class. You get layers of tender zucchini, savory ground turkey, tangy tomatoes, and gooey mozzarella baked together. Each bite has that warm, cheesy comfort, but it doesn’t leave you needing a nap afterward.
Ingredients You’ll Need for Ground Turkey Zucchini Casserole
The beauty of this Ground Turkey Zucchini Casserole is that it uses simple, everyday ingredients that you may already have on hand — nothing complicated, just wholesome food that comes together to create a comforting, family-friendly dinner. Here’s what you’ll need and why each ingredient matters:
- Ground turkey (1 lb) – Lean, flavorful, and lighter than beef, ground turkey makes this casserole hearty without being heavy. It’s also a great way to add plenty of protein without the extra fat. I often keep a few packs in the freezer for quick meals like this or my Hobo Casserole with Ground Beef and Potatoes when I want a classic twist.
- Zucchini (2 medium, sliced) – Zucchini is the star veggie here, adding freshness, texture, and a subtle sweetness. Sliced into even rounds, it becomes the “layers” of the casserole, almost like a low-carb noodle.
- Shredded mozzarella cheese (1 cup) – Because let’s be honest, what’s a casserole without that gooey, golden cheese pull? Mozzarella melts beautifully and balances the savory turkey with creamy richness.
- Onion (1/2 cup, chopped) – Adds an aromatic base of flavor that deepens as it cooks with the turkey.
- Garlic (2 cloves, minced) – A little garlic goes a long way in making this dish smell (and taste) irresistible.
- Diced tomatoes (1 can, 14 oz, drained) – Tangy tomatoes bring juiciness and acidity to balance the richness of the cheese and turkey. Be sure to drain them well to avoid a watery casserole.
- Italian herbs (1 tsp, dried) – A mix of oregano, basil, and thyme adds that cozy Italian-inspired flavor we all love.
- Salt (1/2 tsp) and black pepper (1/4 tsp) – Simple seasonings that bring all the flavors together.
- Olive oil (1 tbsp) – Used to sauté the onion and garlic while adding a subtle richness.
This short list of fresh and pantry-friendly items proves that you don’t need anything fancy to make a delicious dinner. Each ingredient works together to create a casserole that feels comforting but still light and healthy.
How to Make Ground Turkey Zucchini Casserole
Making this Ground Turkey Zucchini Casserole is as simple as layering fresh ingredients and letting the oven do the work. Here’s exactly how to bring it together:
Step 1: Preheat and prepare your dish
- Start by preheating your oven to 375°F (190°C). While it’s heating, lightly grease a 9×13-inch baking dish with olive oil. This step makes sure your zucchini layers don’t stick and helps the edges turn beautifully golden.
Step 2: Build your flavor base
- In a large skillet, warm the olive oil over medium heat. Add in the chopped onion and minced garlic. Sauté for about 2 minutes, just until the onion becomes soft and the garlic smells fragrant. (This is the base of flavor that will carry through the whole casserole.)
Step 3: Cook the ground turkey
- Add the ground turkey directly into the skillet with your onion and garlic. Break it up with a wooden spoon or spatula as it cooks. You want small, crumbled pieces rather than large chunks. Cook for about 5–6 minutes until no pink remains.
Step 4: Season and simmer
- Stir in the drained diced tomatoes, Italian herbs, salt, and pepper. Let the mixture simmer together for 3–4 minutes. This allows the tomatoes to thicken slightly and the herbs to release their aroma. At this point, your kitchen should smell absolutely delicious!
Step 5: Layer the zucchini and turkey mixture
- Now for the fun part: building your casserole! Start by laying half of the sliced zucchini in the prepared baking dish. Spread half of the turkey mixture over the zucchini, then sprinkle with half of the shredded mozzarella.
- Repeat the layers with the remaining zucchini, the rest of the turkey mixture, and finish with the rest of the mozzarella cheese on top. Think of it like making a lighter version of lasagna — but with vegetables instead of pasta.
Step 6: Bake to perfection
- Place your casserole dish in the oven and bake uncovered for 30–35 minutes. You’ll know it’s done when the cheese is melted, bubbly, and lightly golden on top.
Step 7: Rest and serve
- Remove from the oven and let your Ground Turkey Zucchini Casserole rest for 5 minutes before serving. This short pause helps the layers settle and makes slicing easier.
💡 Pro tip: If you’re a casserole lover like me, you might also enjoy my Slow Cooker Chicken Enchilada Casserole for another easy, family-friendly dinner.
Tips and Tricks for Perfect Ground Turkey Zucchini Casserole
- Don’t skip draining the tomatoes: too much liquid will make it watery.
- Slice zucchini evenly: so it bakes tender instead of mushy.
- Cheese swap: mozzarella is classic, but Monterey Jack adds a nice kick.
- Make ahead: assemble in the morning, refrigerate, and bake at dinner.
- Leftover magic: scoop it into a wrap or serve over rice for round two.
Storage for Ground Turkey Zucchini Casserole
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze baked portions up to 3 months. Thaw overnight in fridge and reheat at 350°F until warmed through.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works just as well.
Do I need to peel the zucchini?
Nope — the skin softens during baking, plus it adds fiber and color.
Can I make this dairy-free?
Yes! Use a dairy-free cheese substitute or simply skip the cheese.
Conclusion
This Ground Turkey Zucchini Casserole is the kind of dish that proves comfort food doesn’t have to be heavy. It’s nourishing, satisfying, and weeknight-friendly — my kind of cooking. Next time you’re craving something cozy, let this casserole bring your family around the table.
And if you loved this recipe, you might also enjoy my Mediterranean Chicken Zucchini Bake or my hearty Hobo Casserole with Ground Beef and Potatoes.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Ground Turkey Zucchini Casserole – Quick, Healthy Comfort Food
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: American
Description
A wholesome and comforting casserole made with lean ground turkey, fresh zucchini, and a blend of savory spices. This healthy comfort food is perfect for a family dinner and packed with protein and vegetables.
Ingredients
- 1 lb ground turkey
- 2 medium zucchinis, sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until fragrant, about 2 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon, about 5-6 minutes.
4. Stir in the diced tomatoes, Italian herbs, salt, and black pepper. Simmer for 3-4 minutes.
5. Layer half of the sliced zucchini in the prepared baking dish. Top with half of the turkey mixture and sprinkle with half of the mozzarella cheese. Repeat the layers.
6. Bake uncovered for 30-35 minutes, until the casserole is bubbly and the cheese is golden. Let cool for 5 minutes before serving.
Notes
To avoid excess moisture, pat the zucchini slices dry before layering.
You can add extra veggies like mushrooms or bell peppers.
This dish stores well and can be reheated for easy leftovers.
